Braised Lamb And Apricots On Lemony Couscous
By Chatelaine1
PREP TIME
20 min
TOTAL TIME
1 h 10 min
Serves
4

(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous.
Ingredients
- 450 g lamb shoulder , bones removed, cut in 1-in. pieces
- 1 tbsp Moroccan-Inspired Spice Blend , (see Kitchen tip for recipe)
- 2 tbsp olive oil , divided
- 1 onion , thinly sliced
- 2 garlic cloves , minced
- 1 tbsp minced fresh ginger
- 2 cups beef broth
- 1/4 cup tomato paste
- 10 dried apricots , halved
- 8 kalamata olives , pitted and halved
Lemony Couscous
- 1 1/4 cup Israeli or pearl couscous
- 1 cup beef broth
- 1/4 cup chopped parsley
- 1 tbsp olive oil
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Sprinkle lamb all over with spice blend. Heat a pot over medium-high. Add 1 tbsp oil, and then lamb. Cook, turning often, until browned on all sides, about 2 min. Transfer lamb to a plate.
- Reduce heat to medium and add remaining 1 tbsp oil and onion. Cook, stirring often, until onion starts to brown, about 8 min. Stir in garlic, ginger, 2 cups broth, tomato paste, apricots and olives. Return lamb and any juices to pot. Bring to a boil. Reduce heat to medium-low and simmer, covered, until lamb is tender, 40 to 45 min.
- Couscous: Meanwhile, combine couscous with 1 cup broth and 3/4 cup water in a medium saucepan set over medium-high. Bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed and couscous is tender, about 10 min. Let cool slightly, and then stir in parsley, 1 tbsp oil, lemon zest and juice, and salt. Serve with lamb.
Kitchen tip
Get the Moroccan-Inspired Spice Blend recipe.
Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous.
FILED UNDER: lamb spice blend